| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Beef Burger Patties (180g each) | kg | — | ||
| Pork Ribs (rack) | kg | — | ||
| Chicken Thighs (marinated) | kg | — | ||
| Coleslaw | kg | — | ||
| Corn on the Cob (half) | kg | — | ||
| Brioche Burger Buns | kg | — | ||
| Sauces (BBQ, ketchup, mustard) | kg | — |
Professional Tips for Accurate Costing
- Plan for 350–450g of raw protein per person for a generous BBQ — guests graze for longer periods.
- Bone-in ribs look more impressive and generous than boneless; the bone adds weight and reduces effective cost per portion.
- Marinate proteins 24–48h ahead: cheaper cuts (chicken thighs, pork shoulder) become dramatically more flavourful.
- Sides (coleslaw, corn, baked beans, bread) should represent 40% of the plate — they lower food cost and increase satisfaction.
- Budget an extra 10–15% of food for the "chef's test" portions and staff meals — this is best practice, not waste.
Frequently Asked Questions
Plan for 350–400g of combined raw protein (burger + ribs or chicken) per person. Add 200–250g of sides per person. Total pre-cooked weight of approximately 550–650g per person accounts for cooking loss.
Highest margin items: coleslaw (food cost 8–12%), corn on the cob (12–18%), baked beans (10–15%), and garlic bread (8–12%). Lower margin items: quality beef ribs (30–40%), premium burgers (25–32%).
A large catering BBQ (120cm cooking area) handles approximately 60–80 portions per hour. For a 150-person event, use 2–3 BBQs to maintain service speed and ensure food is served hot.
Offer dedicated vegetarian/vegan protein options (halloumi, veggie burgers, corn) and keep them separate from meat. Use colour-coded tongs to prevent cross-contamination. Label all serving dishes clearly.